Great recipe! I made enough for myself for dinner (1 stuffed chicken) and ate it with some spaghetti that I lightly tossed in an olive oil/bread crumb/ parmesan cheese mixture. I read the other reviews and made some slight changes beforehand because I hate wasting ingredients and I'm not really big on measuring equipment. First, too make sure that the chicken was flavorful and juicy after butterflying the chicken breats I seasoned both sides with a little of the following: garlic powder, lemon and pepper seasoning, cayenne pepper, and italian seasonings. I then put the seasoned chicken breast in a zip lock bag and pounded the seasonings into it on both sides (top and bottom; i flipped the bag over). I then sprinkled the chicken with parmesan cheese, then put the red bell pepper pieces on it, then the chives, then a little bit of minced garlic, and then an italian mixture of shredded cheeses (NOTE: do not go overboard on these ingredients because too much will make it hard to roll up). I then rolled the chicken, placed the toothpicks into the rolled chicken, and then brushed on olive oil. Before putting on baking sheet I lightly sprayed it with PAM so the chicken roll would not stick. I baked for the same amount of time as directed in the original recipe. The chicken came out so juicy and flavorful. My mom snuck a bite while my back was turned and automatically asked for the recipe. Thanks for posting!

Reviewed On: Aug. 3, 2009

I fell in love with one of the pictures for this recipe the other night so I made out a list and headed to the store. I was able to get everything easily. My only problem was the cost of the salmon, being a poor college student with expensive tastes but barely any cash. I had enough money to either buy the good quality fresh salmon but with no sides and dessert or I could have gotten the frozen salmon and get sides, dessert and a nice bottle of white wine. I opted for the second because my roommate and I enjoy full meals. Despite the poorer quality of fish it still tasted amazing!

Reviewed On: Jun. 18, 2009

This is a great recipe. I did change it up a bit to make it flavorful and easier. I used two chicken breast and cut them in half so the chicken would be thinner. I then seasoned with some garlic powder, blacl pepper, lemon pepper, and a little red pepper on each side. I put the halves inside a zip lock bag and pressed all of the air out before before sealing. I then used a wooden tenderizer and beat each side. I then cut the halves in half again to make thin chicken tenders. After that I heated the oil. While the oil was heating I took out three bowls (two regular size, one big) and made an assembly line towards the heating oil. First bowl has flour, second bowl has beaten egg, and third bowl (the bigger one) has some panko bread crumbs. I then put a plate with paper towels on the other side of the heated oil pan. After this set up just use a fork to dip the chicken in the flour, then the egg, then the crumbs. Then fry and put on plate. I always found assembly lines easier when making this type of food. I used the store bought tonkatsu sauce by kikkoman with the chicken and served with brown rice topped with a little gomaiso (salt and sesame seasoning), and an asian coleslaw mix (i added a little sesame oil to it) that i got from the bagged vegetable section at the grocery store, its just shreded napa cabbage with a little carrot and celery. Closest thing to an authentic Japanese dish :)Thanks for posting the recipe. Hopfully more will discover the beauty of panko bread crumb

Reviewed On: May 6, 2009